>So, vegetarian dishes. Any that actually taste good that don't have to resort to an encylopedia of ingredients? Yes, several. For the most accessible to Western tastes, southern Italian vegetarian cuisine has very few ingredients and the ones they do have are easy to find in just about any nation speaking any language of European origin.

>Any rib-sticking and filling as meat? Not many that I can think of other than bean-based ones.

>Near-vegetarian dishes also encouraged.Meh, optimally, most of your diet should be vegetarian or near-vegetarian. About two-thirds of my meals are, but I'd assume quite a larger percentage of my diet by weight is veg-derived.

Some of these dishes require a bit of investment if you don't have Asian ingredients hanging around your pantry, but they're all pretty simple to make. I tend to lean pretty heavily on Asian influence in my cooking because I find a lot of western vegetarian cuisine to be more focused on imitation than flavor.

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